OpenLLM-France/wikimedia huggingface dataset:
# Volleyball (ball)

A volleyball is a ball used to play indoor volleyball, beach volleyball, or other less common variations of the sport. Volleyballs are spherical in shape and typically comprise eighteen nearly rectangular panels made from synthetic or genuine leather. These panels are organized into six identical sections, each consisting of three panels. They are carefully wrapped around a bladder to form the complete volleyball. A valve permits the internal air pressure to be adjusted. In a break from the traditional construction, in 2008, the FIVB adopted as its official indoor ball a new Mikasa with dimples and only eight panels for a softer touch and truer flight.

## Volleyball characteristics

Indoor volleyballs are specifically designed for the indoor version of the sport, while beach volleyballs are tailored for the beach game.
Indoor volleyballs come in either a solid white color or the brightest shade of yellow. They are produced in two variations: a youth version, slightly smaller and lighter than adult volleyballs, and a heavier "medicine ball" type designed for setters to enhance finger strength.
Beach volleyballs are slightly larger than standard indoor balls, featuring a coarser external texture and lower internal pressure. They come in vibrant colors or a solid white option. The earliest volleyballs were crafted using leather panels over a rubber carcass.
Volleyball characteristics :
| | Circumference cm (inches) | Mass grams (ounces) | Internal pressure kgf/cm² (psi) |
| Standard indoor | 65-67 (25.5-26.5) | 260-280 (9.2-9.9) | 0.3-0.325 (4.3-4.6) |
| Youth indoor | 63-65 (25-26) | 260-280 (9.2-9.9) | 0.3 (4.3) |
| Beach | 66-68 (26-27) | 260-280 (9.2-9.9) | 0.175-0.225 (2.5-3.2) |

### Major brands

There are several brands of competitive volleyballs in use, including, but not limited to:
* NIVIA Volleyball
* Tachikara
* Molten
* Allsix
* Copaya
* Wilson
* Baden Sports
* Mikasa
* Mizuno
* Nike
* Spalding
* Beta
* USSPT http://www.usspt.com
* Gala (made in Czech Republic)
Most of these brands also make cheaper variations for recreational (non-competitive) use.

### Adopted use

* Mikasa makes the official balls of the Fédération Internationale de Volleyball and the CEV - European Volleyball Confederation (beach and indoor).
* Molten makes the official ball of USA Volleyball.
* Molten makes the official ball of NCAA indoor volleyball.
* Wilson makes the official ball of the Association of Volleyball Professionals (beach) and NCAA beach volleyball.

### History

In 1895, the initial development of the Volleyball ball was made of a basket bladder according to William G. Morgan, the inventor of Volleyball.
# Kevin Janssens (footballer)

Kevin Janssens (born 29 May 1986 in Turnhout) is a Belgian professional football player, currently playing for Wezel Sport. His best position is left-midfielder.

## Career

He made his senior debut for K.V. Turnhout in third division, and was transferred to second division team Lierse in December 2008. He achieved promotion with Lierse to the highest level in 2010, but was quickly loaned out to his former club Turnhout, who had also achieved promotion in 2010. With Turnhout, Janssens was relegated back to third division but received a new chance at the highest level of Belgian football when he signed a 2-year deal with Cercle Brugge. In 2013, he signed for Belgian Second Division team SC Eendracht Aalst.
# Landan

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#REDIRECT London
# Curlew Air Force Station

Curlew Air Force Station (ADC ID: LP-6, P-6) is a closed United States Air Force General Surveillance Radar station. It is located 16 miles (26 km) north of Republic, Washington. It was closed in 1959.

## History

Curlew Air Force Station was one of twenty-eight stations built as part of the second segment of the Air Defense Command permanent radar network. Prompted by the start of the Korean War, on 11 July 1950, the Secretary of the Air Force asked the Secretary of Defense for approval to expedite construction of the permanent network. Receiving the Defense Secretary's approval on 21 July, the Air Force directed the Corps of Engineers to proceed with construction.
The 638th Tactical Control Squadron was redesignated as the 638th Aircraft Control and Warning Squadron and activated at Mount Bonaparte AFS (LP-6), Washington on 5 May 1950. By March 1951 the squadron was operating an AN/TPS-1B medium-range search radar, and initially the station functioned as a Ground-Control Intercept (GCI) and warning station. As a GCI station, the squadron's role was to guide interceptor aircraft toward unidentified intruders picked up on the unit's radar scopes.
The permanent site (P-6) was moved to Bodie Mountain (Curlew AFS) on 1 December 1953, and the 638th AC&W Squadron began operating an AN/FPS-3 long-range search radar and an AN/FPS-5 height-finder radar beginning in January 1952. An AN/FPS-6 height-finder radar was installed in 1957. In 1959 the 638th AC&W Squadron was inactivated, and the station was converted to an unmanned gap-filler radar site (P-60C) to support Colville AFS (P-60) until the site was finally closed in December 1960.
Today, the radar site itself is obliterated, a few foundations and some crumbling concrete is all that remains. The cantonment area is used as a Job Corps center, known as the Curlew Civilian Conservation Center.

## Air Force units and assignments

Units:
* Former 638th Tactical Control Squadron redesignated 638th Aircraft Control and Warning Squadron
* Activated at Mount Bonaparte, WA 15 May 1950
    Site renamed Curlew Air Force Station, 1 December 1953
    Inactivated on 1 December 1959
Assignments:
* 505th Aircraft Control and Warning Group, 15 May 1950
* 162d Aircraft Control and Warning Group (Federalized AZ ANG), 25 May 1951
* 25th Air Division, 6 February 1952
* 4702d Defense Wing, 1 January 1953
* 9th Air Division, 8 October 1954
* 25th Air Division, 15 August 1958
* 4700th Air Defense Wing, 1 September 1958 – 1 December 1959
# Tyrolean speck

Tyrolean speck is a distinctively juniper-flavored ham originally from Tyrol, a historical Austrian region that since 1918 partially lies in Italy. Its origins at the intersection of two culinary worlds is reflected in its synthesis of salt-curing and smoking.
The first historical mention of Tyrolean speck was in the early 13th century, when some of the current production techniques were already in use. Südtiroler speck (Italian: Speck Alto Adige) is now a protected geographic designation with PGI status.

## Curing

Like prosciutto and other hams and most German speck, Tyrolean speck is made from the hind leg of the pig. It is deboned before curing.
A leg of pork is deboned and divided into large sections called "baffe", and then cured in salt and one of various spice combinations, which may include garlic, bay leaves, juniper berries, nutmeg, and other spices, and then rested for a period of several weeks. After this, the smoking process begins.
Tyrolean speck is cold-smoked slowly and intermittently for two or three hours a day for a period of roughly a week, using woods such as beech at temperatures that never exceed 20°C (68°F). It is then matured for five months.

## Uses

Tissue-thin slices of speck can also be served with horseradish, pickles and dark rye bread.
Typically appearing alongside hearty whole-grain breads, Tyrolean speck can also be seen in the company of shellfish, sometimes wrapped around scallops or rolled about breadsticks and served with lobster salad. Speck can be cut into thick strips and added to pasta sauces or any dish beginning with a soffritto of olive oil and chopped vegetables. In dishes such as risotto, the extremely strong flavour of Tyrolean speck can usually be cut with light flavours such as parsley, lemon, mint, etc. In salads, Tyrolean speck pairs well with apples, sprouts, mushrooms, and hearts of celery. In Italy, speck is most often paired with radicchio as a topping for pizzas, or a condiment for pastas or risotto. This reflects the germano-venetic culture common in the extreme north east.
Tyrolean speck can easily replace bacon or as a smoky alternative to pancetta. The differences between Tyrolean speck and bacon include different time lengths of smoking, the technique of curing it, and the fact that Tyrolean speck cures for a longer period of time than bacon does.